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Whole Wheat Pie Crust

Makes one (9-inch) pie shell
Time 45 min
Use this crust to make any of your favorite pies or quiches, including Portobello and Broccoli Quiche with Tempeh or Lemon Chess Pie. This dough can also be frozen for later use.
Special Diets:
Ingredients
  • 1 1/4 cup whole wheat pastry flour
  • 1/8 teaspoon fine sea salt
  • 7 tablespoons very cold butter
Method

Mix flour with salt in a medium bowl or food processor.

Add butter and cut in using a pastry blender, or pulse in food processor, to form pea-size pieces.

Add butter and cut in using a pastry blender, or pulse in food processor, to form pea-size pieces.

Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc.

If possible, cover and refrigerate dough for 30 minutes before rolling out.

When ready to use, roll dough out on a lightly floured surface into a 10-inch circle.

Gently fold into quarters using a little flour as needed to prevent sticking.

Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/4 cup whole wheat pastry flour
  • 1/8 teaspoon fine sea salt
  • 7 tablespoons very cold butter